Loaded Baked Potato Soup

A real winner...wonderfully satisfying. Thank you Mel's Kitchen

4-5 medium russet baking potatoes

• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

• Preheat the oven to 375 degrees F. 
• Pierce the potatoes all over with a fork. 
• Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 
• Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle
• Cut the potatoes in half and scoop out the insides of the potatoes. 
• Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
• In a large 4-quart pot, melt the butter over medium heat. 
• When melted, add 1/4 cup of the flour and whisk to combine. 
• Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
• In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. 
• Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
• Stir in the potato chunks and salt and pepper. 
• Whisk in the cheddar cheese until it is completely melted. 
• Stir in the green onions and sour cream. 
• Serve immediately with desired toppings.